Serves 2
1/2 cup carrots, chopped 125 mL
1/4 cup onion, chopped 50 mL
1/2 cup boiling water 125 mL
1/4 tsp salt 1 mL
1/2 cup beef or vegetable stock 125 mL
(1/2 tsp (2 mL) broth base
- 1/2 cup (125 mL) water)
1/2 cup cooked beets*, shredded 125 mL
1/2 cup tomatoes, fresh or canned 125 mL
1/4 cup cabbage, shredded 50 mL
2 tsp lemon juice 10 mL
dash pepper dash
pinch dillweed, if desired pinch
yogurt (optional)
Cook carrots and onions in the boiling water with salt, uncovered, for 10 minutes.
Add stock, beets, tomatoes and cabbage and cook uncovered another 15 minutes.
Add lemon juice, pepper and dillweed, if used.
Pour into soup bowls. Serve topped with yogurt, if desired.
*If you wish to use uncooked beets, shred them and cook with the carrots and onions.
This soup is equally good the second day.
Suggestion for completing the meal: meat sandwich and Vanilla Pudding
